Step 1 of 8
Gluten-Free Soft Ginger Cookies
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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Step 2 of 8
Gluten-Free Soft Ginger Cookies
Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Use a hand mixer to beat on medium speed until well combined, about 1 minute. Add the egg, molasses, and vanilla extract, and continue to beat until smooth, about 30 seconds.
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Step 3 of 8
Gluten-Free Soft Ginger Cookies
Sift the gluten-free flour, baking soda, ginger, pumpkin pie spice (or cinnamon), and salt into the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
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Step 4 of 8
Gluten-Free Soft Ginger Cookies
Divide the cookie dough into 24 balls that are about 2 tablespoons each, and arrange balls on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes while the oven preheats. Alternately, place the dough balls on a large plate or small baking sheet to freeze, and transfer to the large baking sheets before baking.
PRO TIP If dough is too sticky to work with, try refrigerating it for about 10 minutes before forming into balls.
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Step 5 of 8
Gluten-Free Soft Ginger Cookies
Preheat the oven to 350°F.
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Step 6 of 8
Gluten-Free Soft Ginger Cookies
Bake the cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
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Step 7 of 8
Gluten-Free Soft Ginger Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 8 of 8
Gluten-Free Soft Ginger Cookies
Allow the cookies to rest and firm up on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.
